5 qts. popped corn
2 sticks butter
2 c. light brown sugar
1/2 c. Karo syrup
1 tsp. vanilla
1/2 tsp. baking soda

Cook together: 1/2 pound butter, 2 cups light brown sugar and 1/2 cup Karo syrup. After it comes to a boil, cook 5 minutes. Do not stir. Then: Remove from heat and add 1 teaspoon vanilla and 1/2 teaspoon baking soda.

Stir vigorously until light. Pour caramel over 5 quarts popcorn and stir quickly until coated. Put mixture in 2 cookie sheets and bake for 1 1/2 hours at 250 degrees. Every 20 minutes swish popcorn around in jars so it doesn't get lumpy.